Thai Red Curry with Shrimp and Chicken

Once you find the red curry paste at your local international or Asian grocery store, the rest of this recipe comes together in a breeze. This homemade version of a takeout favorite is much more delicious for a fraction of the price. I recommend doubling this recipe and freezing leftovers for an easy weeknight meal anytime. This recipe can also be made with any proteins you want, including tofu to make it completely vegan!

Thai Red Curry with Shrimp and Chicken

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Author: Elizabeth Smedley Cooking Method: Stovetop Cuisine: Thai Courses: Dinner, Lunch

Prep Time 20 mins Cook Time 20 mins Total Time 40 mins Difficulty: Beginner Dietary:

dairy-free G gluten-free H high-protein nut-free vegan vegetarian

Ingredients

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• 6 tbsp red curry paste (Maesri brand is my favorite)
• 2 cloves garlic
• 2 tsp ginger (finely grated)
• 1 tbsp lemongrass paste (or finely minced)
• 3 tbsp vegetable oil
• 1 cup chicken broth (sub vegetable broth to make vegan)
• 14 oz coconut milk (full-fat)
• 1 tbsp sugar
• 2 tsp fish sauce (sub soy sauce, tamari, coconut aminos)
• 8 oz chicken breast (cut into 3/4" slices, sub tofu to make vegan)
• 6 oz raw shrimp (sub tofu to make vegan)
• 12 Thai basil leaves
• 2 bell peppers (cut into medium pieces)
• 2-3 carrots (cut into 1/4" pieces (add or sub other veggies as available))

Instructions

1. Prep ingredients and heat oil in a large heavy based skillet over medium high heat.

   
2. Add curry paste, ginger, garlic, and lemongrass and cook for about 2 minutes so it “dries out”.
   
3. Add chicken broth and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half.
4. Add coconut milk, sugar and fish sauce. Stir, then add chicken.
   
5. Spread chicken out, bring to simmer, then turn heat down to medium. Simmer for about 8- 10 minutes or until Sauce reduces, the chicken is cooked and the sauce is almost at the thickness you want.

6. Add vegetables and shrimp, stir. Cook for 5 minutes or until shrimp are just cooked through and sauce is thickened. Do a taste test and add more fish sauce/soy sauce as needed.

   
7. Remove from heat. Stir through a handful of Thai basil leaves.
8. Serve over rice, garnished with fresh red chili slices, if desired.
   

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